These crunchy crostini feature a fresh medley of tomatoes and basil on a layer of whipped feta. The various parts can be prepped ahead of time, and the crostini can be assembled just before serving. It’s from Ina Garten’s 2012 cookbook, “Barefoot Contessa Foolproof.”

Up to an hour before serving, combine shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes, then whisk in remaining 1/3 cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Add tomatoes, stir gently, and set aside for 10 minutes. Stir in julienned basil, and adjust seasoning to taste.

To assemble, spread each baguette slice with a generous amount of the whipped feta. Using a slotted spoon, spread tomatoes across top of each crostini, topping each with a few pine nuts. Serve garnished with extra basil.